Rosemary-Port Cranberry Sauce

Boozy port and Grand Marnier are a match made in heaven when paired with tart vibrant cranberries. Rosemary and ginger offer an update, and the molded shape is a fun throwback touch.

Total Time: 9:00

Prep: 0:30

Level:
Moderate

Yield:
10 to 12 servings

Ingredients

1½ c. sugar

1 c. port wine

2 sprig fresh rosemary

2 fresh ginger slices

5 c. fresh or frozen cranberries

.13 tsp. salt

.13 tsp. pepper

⅓ c. orange liqueur (such as Grand Marnier)

Directions

Bring first 7 ingredients to a boil in a large saucepan over medium-high heat, stirring until sugar is dissolved. Reduce heat to medium-low; simmer, stirring occasionally, 20 minutes or until berries split and mixture thickens.

Remove from heat; cool 30 minutes. Remove and discard rosemary and ginger; stir in orange liqueur. Process mixture in a blender until smooth. Pour into a lightly greased 3- to 3 1/2-cup mold; cover and chill 8 hours or up to 2 days until set.